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Black
Cumin, also known as Nigella sativa, black seeds, kalonji and
haba al-barakah (Arabic phrase) has been used by people for thousands
of years. Some associate black caraway with black cumin but they come
from two different plants. Kalonji seeds are found in Pakistan and India and haba
al-barakah is an Arabic word and used in the Middle East mainly. Black
seeds are commonly used in the kitchen also in many recipes.

Nigella
sativa (black cumni), an annual flowering plant that grows to 20-30cm
tall, is native to Asia and the Middle East. The flowers of this plant
are very delicate and pale colored and white. The seeds are used in
Middle Eastern cooking, such as in their local breads. The seeds are
also used by thousands for their natural healing abilities. ​

Black
Cumin is considered to be the greatest healing herb of our time and it
has been much neglected. It is being used to strengthen the immune
system, fight and irradiate Prostate, pancreatic, breast and bone cancers and other tumors, purify the
blood and increase longevity. Black seed was found in King Tut's tomb,
proving the value of this herb to the Kings.Name Black CuminScientific Name Nigella SativaNative Where Asia and the Middle EastCommon Names

Best Seeds From Where? Recent research shows that best seeds are kalonji, not Egyptian as written about so much. Heated or Not?Research shows that seeds heated between 50c and 150c were able to treat cancer better than seeds over 150c. Seeds heated at 200c and above were useless as were raw seeds.Where Can I Purchase Black Cumin?

Heat a cast iron skillet over medium heat. Add
pistachios and almonds, toasting for 1-2 minutes, stirring frequently
until toasted and golden (remove quickly from if they start to burn).
Turn the heat off and add sesame seeds, stirring frequently for a few
minutes to toast as the pan cools down. Pour into a bowl, and set aside.

Add the mint, thyme, poppy seeds and sumac to the bowl of nuts.

Next, heat the cast-iron skillet again over medium heat. When hot
(after just a few minutes), add fennel seeds and toast for just 30
seconds or until fragrant. Then add the coriander and cumin for about 30
more seconds, or until they start to pop. Pour these into another bowl,
separate from the nuts.

Return the pan to the heat and toast the nigella seeds and
peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and
coriander.

When the spices have cooled, transfer the bowl of fennel, cumin,
coriander, nigella seeds, and peppercorns to a spice grinder, food
processor, or coffee grinder (if you use a coffee grinder, make sure
you've cleaned it out first!) and pulse until the mixture is as coarse
or fine as you'd like.

Pour the ground spices into the bowl of nuts and seeds, and mix with a
fork until it's thoroughly combined. Store in an airtight container for
a month or so, or store in airtight container in freezer for up to 4
months. Enjoy with olive oil and bread, labneh, salad, hummus or whatever you can think of!

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